No-Bake Vegan Brownies with Chocolate Glaze
I have to tell you about my No-Bake Vegan Brownies with Chocolate Glaze recipe! It’s one of my favorite desserts to make because it’s so easy, requires no oven time, and is packed with wholesome ingredients. I created this recipe when I was craving something chocolatey but didn’t want to wait for the oven to heat up. These No-Bake Vegan Brownies with Chocolate Glaze hit all the right notes—fudgy, rich, and just the right amount of sweetness. Plus, who can resist a glossy chocolate glaze on top?
The Birth of a Fudgy Dream
When I first experimented with these brownies, I knew I wanted them to be vegan and no-bake. It had to be simple but indulgent, like a real treat. The key to the perfect base was a blend of walnuts, dates, and cocoa powder. The dates add a natural sweetness while keeping the texture moist and chewy. Every time I make No-Bake Vegan Brownies with Chocolate Glaze, I’m reminded of how incredible natural ingredients can taste when they come together in such a delicious way.
A Glorious Chocolate Finish
The chocolate glaze is what really makes these brownies stand out. It’s a silky mix of coconut oil, cocoa powder, and a hint of vanilla, perfectly balanced with a little agave syrup. I remember the first time I poured that smooth glaze over the brownie base, watching it settle into a glossy, irresistible layer. The hardest part? Waiting for it to set! But trust me, once these brownies are chilled and ready, they are worth every minute of that patience.
A Guilt-Free Indulgence
What I love most about my No-Bake Vegan Brownies with Chocolate Glaze is how guilt-free they feel, even though they taste so decadent. They’re naturally sweetened, packed with healthy fats, and totally plant-based. Whether you’re serving them at a dinner party or enjoying one on a quiet afternoon, they make the perfect treat for any occasion. Trust me—once you try them, they’ll become a regular in your dessert rotation!
Table of Contents
Chef’s Notes- No-Bake Vegan Brownies with Chocolate Glaze
- Use Soft Dates: Fresh Medjool dates are key to achieving the right texture. If your dates are a bit dry, soak them in warm water for 10 minutes and drain before using.
- Texture Control: To maintain some bite, don’t over-process the nuts. A slightly chunky texture adds a nice contrast to the smooth glaze.
- Press Firmly: When pressing the brownie base into the tin, ensure it’s packed tightly. This will help the bars hold together better once cut.
- Chocolate Glaze Tip: Allow the melted coconut oil to cool slightly before mixing with other ingredients to prevent a separation of oils. The glaze should be silky smooth.
- Freezer for Quick Set: If you’re in a hurry, pop the brownies into the freezer for 30 minutes to firm up the glaze quickly.
- Cutting the Brownies: Let the brownies sit at room temperature for 5-10 minutes after removing from the fridge/freezer to avoid cracking when cutting into squares.
- Storage: For the freshest taste, store brownies in an airtight container in the fridge. They taste even better the next day as the flavors meld together.
- Toppings for Presentation: Sprinkle with sea salt flakes, chopped nuts, or coconut flakes after adding the glaze for a more polished look and extra texture.
No-Bake Vegan Brownies with Chocolate Glaze
Get ready to indulge in the ultimate no-bake vegan brownies! These double chocolate, fudgy delights are packed with wholesome ingredients and are incredibly simple to whip up. Perfect for any occasion, these brownies are sure to impress your friends and family. Dive into this guilt-free treat and enjoy every bite!
10
brownies15
minutes0
minutes250
kcal1
hour1
hour15
minutesKeep the screen of your device on
Ingredients
- Brownie Base
2 cups raw walnuts
1/2 tsp sea salt
2/3 cup unsweetened cocoa powder
1/2 cup almond flour
1 1/2 cups pitted Medjool dates (about 12-14 dates)
1/4 cup agave syrup
1 tsp vanilla extract (optional)
- Chocolate Glaze
1/2 cup melted coconut oil
1/2 cup unsweetened cocoa powder
1/2 tsp vanilla extract
1/4 cup agave syrup
2 tbsp cashew butter
- Alternative Ingredients:
Agave Syrup: Can be replaced with pure maple syrup or coconut nectar.
Raw Walnuts: Can be substituted with raw pecans.
Unsweetened Cocoa Powder: Can be replaced with raw cacao powder.
Cashew Butter: Can be substituted with almond butter or any preferred nut or seed butter.
Directions
- Combine the walnuts, almond flour, cocoa powder, and sea salt in a food processor. Blend until a coarse flour forms with some small nut pieces for texture diversity (about 2-3 minutes). Add the pitted dates, agave syrup, and optional vanilla extract to the food processor. Blend until the mixture becomes moist and holds together when pressed (about 3-4 minutes). If too dry, add more dates one at a time; if too sticky, add more almond flour by the tablespoon
- Line a 6-inch square baking tin with parchment paper. Press the brownie mixture firmly into the tin using the back of a spoon or your hands to ensure it holds together well.
- Melt the coconut oil gently on a stovetop or in the microwave until just warm but not hot to touch (about 1-2 minutes). In a mixing bowl, whisk together the melted coconut oil, cocoa powder, vanilla extract, agave syrup, and cashew butter until smooth and uniform.
- Pour the chocolate glaze over the pressed brownie base in the tin. Smooth out the top with a spatula for an even layer. Transfer the tin to the refrigerator or freezer to set for at least 1 hour.
- Once set, remove from the fridge/freezer and let it sit for about 5 minutes before cutting into squares. Enjoy immediately or store in an airtight container in the fridge for up to 5 days or in the freezer for up to a month.
Equipment
- food processor
- mixing bowls
- measuring cups and spoons
- baking sheet
Nutrition Facts
- Calories: 250kcal
- Fat: 15g
- Saturated Fat: 10g
- Cholesterol: 0mg
- Sodium: 100mg
- Potassium: 300mg
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 20g
- Protein: 4g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 4mg
- Iron: 10mg
FAQs- No-Bake Vegan Brownies with Chocolate Glaze
Can I use another sweetener instead of agave syrup?
Yes! You can substitute agave syrup with pure maple syrup or coconut nectar for similar results.
What if I don’t have a food processor?
You can use a high-powered blender, but be careful not to over-blend. Pulse in short bursts to avoid creating a paste.
How long do these brownies last?
They stay fresh in the fridge for up to 5 days or in the freezer for up to a month. Make sure to store them in an airtight container.
Can I make this nut-free?
Yes, you can replace walnuts with sunflower seeds or pumpkin seeds, and substitute cashew butter with tahini or sunflower seed butter.
Why is my brownie base crumbly?
If your mixture is too dry, it may need more dates or a small splash of water or additional agave syrup. Add these gradually until the mixture holds together when pressed.
